Introduction to Honduran Single-Origin Coffee and Honduran Coffee Bean Grading Standards
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Previously, Honduras had relatively low recognition in the consumer market due to the lack of strong support in green bean processing and transportation. In recent years, Honduras has actively transformed its coffee industry and expanded its marketing, gradually opening up international recognition for Honduran coffee. Honduras harvests three million bags of coffee annually, providing the world with perfect coffee and unique coffee aroma. With abundant quantity and excellent quality, it has now become the second-largest coffee exporter in Central America and the tenth-largest in the world.
FrontStreet Coffee Honduras Coffee Production Regions
FrontStreet Coffee Honduras Coffee is divided into six major production regions, distributed across the western and southern areas: Copan, Opalaca, Montecillos, Comayagua, Agalta Tropical, and El Paraiso. The average cultivation altitude is above 1,100 meters above sea level.
Quality and Export Markets
FrontStreet Coffee Honduras Coffee boasts first-class quality and is also the most competitively priced among Central American countries, mainly exported to the United States, Germany, and Japan. The coffee varieties are 100% Arabica, with 69% classified as HG grade, 12% as SHG, and 19% as CS. Main varieties include Typica, Bourbon, Caturra, Villa Sarchi, and Lempira.
Honduras Coffee Profile
Honduras is a country very suitable for coffee cultivation. Honduras's soil, climate, and conditions are similar to neighboring countries. Honduras offers a range of coffee qualities and quantities; the country can produce everything from blending coffee to high-priced specialty batches, making it a more popular Central American coffee. We have seen more Honduran coffees performing at cupping levels comparable to the characteristics of Costa Rica and Guatemala. This is absolutely undeniable! This type comes from regions with a long tradition of very careful coffee processing. Farmers diligently work to enhance the natural attributes of the beans to achieve optimal satisfaction. La Flor translates to "flower." This name reflects the pleasant aroma, rich flavor of this coffee, and gives it a special character. This type has two quality classifications:
Quality Classifications
• SHG (Strictly High Grown) specifies that coffee grows at altitudes around 1,350 meters. Coffee grown at higher altitudes and lower temperatures produces slower-maturing fruit and denser coffee beans; this creates more desirable specialty cupping; this classification is higher than HG.
• EP (European Preparation) specifies that green beans are all hand-sorted to remove any defective beans and foreign materials.
Coffee Specifications
Country: Honduras
Region: Lempira, Copan
Growing Altitude: 1,200 - 1,600 meters above sea level
Arabica Coffee Varieties: Catuaí, Caturra, Pacas, Bourbon
Harvest Period: January - April
Processing: Washed, sun-dried
Aroma: Floral
Flavor: Sweet
Body: Smooth, medium-full
Acidity: Bright
Cupping Notes: Sweet, clean, floral, citrus, black chocolate, medium-full body, very bright, caramel, delicate
Important Notice :
前街咖啡 FrontStreet Coffee has moved to new addredd:
FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou
Tel:020 38364473
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The Taste Difference Between Cold Brew and Iced Drip Coffee: Which is Better?
For more professional coffee knowledge and coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style). Cold brew coffee is more than just slow-dripped hot coffee. It's a distinctly different product. Hot water releases the acidity in coffee, which professional tasters refer to as brightness. Cold water does not.
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Ethiopia Sidamo Guji
The Guji processing station is located in the buku abel village at an altitude of 2200 meters. During the harvesting and processing season (December-January), its unique growing environment and natural climate create the distinctive flavor of Guji. We only begin the natural drying process when the sugar content of the harvested red cherries reaches above 30. During the first two days of sun-drying, we maintain the moisture content of the red cherries to allow thorough fermentation of their fruit sugars. Meanwhile, the high-altitude environment
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